Here’s the relish!
Tasty, but apparently I don’t have the knives and knife skills for “finely chopped lemon segments”.
I also don’t have those skills.
I like my relish rustic, anyways. 
2 Likes
Lovely! Lemon posset is such a nice, light dessert. And what a gift of those Meyer lemons! They’re bigger than I usually see in stores.
2 Likes
I haven’t been able to find blood oranges Boston area this winter. Has anyone seen them in other regions? I wonder why…I haven’t tried Formaggio Kitchen yet since I haven’t been in the mood for luxury produce prices, but might soon, just to see if they have them and inquire where they get them.
I wasn’t on the lookout when I was there this past Saturday, but Wegmans is showing 2 lbs. bagged blood oranges on their website for $3.99/bag. But again - not sure if they’ve actually got some.
I have bought some American-grown blood oranges here in Ontario.
What I gave not seen in Ontario this year are Sumo Tangerines / Dekopon and Minneola Tangelos.
Please eat the sumos as is 
Cara caras are great in my favorite shaved fennel and citrus salad.
Pomelo is lovely in a Thai-style salad.
I’d make curd or jam from the Meyers (a la @Nannybakes ), or preserve them (in slices) to puree for savory uses later.
2 Likes
Some places apparently have started selling them as “raspberry” oranges, so as not to offend very, very sensitive shoppers 
3 Likes
Remember when people tried to rename the astrological sign Cancer? To “Moon Child.” It did not take. I can’t imagine why.
1 Like
I do not. Was this in the 60s? Bc it sounds it. And apparently all those signs are wrong now. Not that they ever mattered 
70s. Maybe 60s also, but I would not have been aware of it.
Thanks, I’ll check Wegmans!
By the way , I have noticed lower quality and lower availability in produce generally at Whole Foods Boston area last couple of weeks. The Sumo oranges I saw looked almost rotting and very green. And they were on sale…I didn’t buy.
1 Like
I’m going to make some panna cotta next. I bought way to much heavy cream but am pretty discerning when it comes to using eggs these days, partly because husband doesn’t like “eggy” things 
, and partly because I can use them in “healthier” ways.
I make a lot of “jamalade” with citrus, and sometimes peppers, and hope to try @Nannybakes /food in jars jam recipe! Thanks!
ETA I don’t usually prefer using much peel in my jam, hence the “jamalade” versions, but I’m thinking about it.
3 Likes
Closest one to me is in Andover - one town over from my workplace. But I haven’t been in several years - MB and Wegmans keeps me supermarket-happy.
I thought of you when I saw these, and bought some! Now what? 
I found this.
Also time for…
Didn’t buy those yet though…I seem to recall a lot of work.
1 Like
Jealous!
Eat sweet limes like (Valencia) oranges.
The skins can be hard to peel, so we often cut them into 8 (similar to the way oranges are served at some Chinese restaurants).
When ripe, they taste like their name – very sweet, but reminiscent of lime or lemon in flavor.
Wonderful juiced, too (they are often combined with oranges in a blended juice that’s called Ganga Jamuna – for the two holiest rivers in India).
1 Like
Thanks! I’ll toast you🥳
Do you think it would make a good posset? Maybe with extra ascorbic acid.
And how about this part;
“Adding to the confusion, sweet lemons are also sometimes referred to as sweet limes, although they are in fact a separate species, Citrus limetta.”
Do you think which one these are matters?
Those look like ripe sweet limes to me.
I’d eat the fruit. You can also use it in a salad that calls for other citrus (orange, pomelo, grapefruit).
Posset will dilute the flavor.
1 Like
In most of the country, Meyer lemons are definitely a winter crop, as that’s when most citrus is grown, and Meyers don’t store and ship well, but I think in California they’re more year-round as a commercial crop due to the moderate climate and not having the need for long shipping routes or storage.
Our backyard trees in the Bay Area bear twice a year, and my family’s always left them unpicked on the tree. They grow bigger because the rind (actually, just the pith) thickens and will eventually go bad, but definitely keep longer than they do once picked. You can’t use the whole thing after a while, but the zest and juice are still good.
I assume they were home-grown by the gift-giver. Our home-grown lemons are usually bigger than they Meyers I see in stores (I mean before the thickened rind I mention above).
1 Like
